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Broccoli salad beckons me; it calls to me. and that i’m generally quite powerless to face up to it’s deliciousness (yeah, I’m one of those broccoli salad stalkers on the potluck who kind of scares every person faraway from the salads table via hovering).

Because of my love for it, i will’t leave you with just one measly broccoli salad recipe You want options. and that i’ve were given them.


This recipe nowadays is incredible. It’s chock full of sparkling broccoli, mandarin oranges, 1st Baron Beaverbrook (lots of Bacon), craisins and toasted almonds for a lil’ bit of crunch.

You start out with a easy cooked mixture that receives a boost from simple yogurt stirred in after it cools a chunk (you could use mayo, too) and as soon as it’s tossed with the colourful, tasty salad components, magic takes place.

Don’t rush the goodness; the dressed salad clearly benefits from hanging out within the fridge for a couple hours. It’s worth the wait, I promise. Broccoli salad perfection!



  •  2 large eggs
  •  1 teaspoon cornstarch
  •  1/4 cup white wine or red wine vinegar
  •  1/4 teaspoon salt
  •  1/3 cup granulated sugar
  •  1 teaspoon dry mustard
  •  1/4 cup water
  •  1/2 cup plain yogurt or mayonnaise


  •  4-5 cups broccoli florets, chopped
  •  8 slices bacon, cooked, drained and chopped
  •  1/2 cup slivered almonds, toasted
  •  1/4 - 1/2 cup finely diced red onion
  •  1/2 cup craisins
  •  10 ounce can mandarin oranges, drained well


  1. For the dressing, combine the eggs, cornstarch, vinegar, salt, sugar, mustard, and water together in a medium saucepan. Whisk well. Bring the mixture to a boil over medium heat, whisking constantly, until it bubbles and thickens - it should be the consistency of pudding (take care not to heat too high or stop whisking or there might be small bits of cooked egg in the mixture).
  2. Remove from heat and let cool 10 minutes. Stir in the yogurt or mayonnaise and let cool completely.
  3. Toss all the salad ingredients together in a large bowl. Stir in the dressing and toss lightly until all the ingredients are covered with dressing.
  4. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours before serving.

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